Vegan Twix Bars

Line a 6" or 8" square baking dish with parchment paper.
If your medjool dates are dry and not moist, add them to a bowl with hot water and soak them for 5-10 minutes. Drain well.
In a food processor, mix together all of the base ingredients: almond flour, peanut butter, medjool dates, vanilla extract and salt. If the mixture is too crumbly/fine-grain and doesn't form together when you press it in your hands, add a drop of plant milk and mix again. Press the mixture into the baking dish using a spatula, then place in the freezer while you make the date caramel.
In the food processor, combine all the date caramel ingredients: medjool dates, peanut butter, plant milk, vanilla extract and salt. Mix for a few minutes until it turns into a silky-smooth caramel. If needed, add more plant milk to make it smooth and creamy.
Using a knife, spread the date caramel over the base mixture. Place the dish back in the freezer for at least 15 minutes.
Melt the chocolate and peanut butter in the microwave in 30 second increments until melted, stirring as needed.
Pour the melted chocolate on top, using a spoon to smooth it out and cover the entire top. Place in the fridge and let it sit until the chocolate is set.
Remove from the fridge, let it come to room temperature, and using a hot knife (run the knife under hot water for 30 seconds), cut into traditional Twix bar shapes. Enjoy!